Chorizo Queso Potato Bombs

If you love the idea of potatoes stuffed with melty cheese and savory chorizo, these Chorizo Queso Potato Bombs are going to blow your mind. Imagine biting into a crispy golden exterior and finding a warm, gooey center filled with spicy chorizo, creamy queso, and melty Monterey Jack cheese. It’s the ultimate comfort snack, perfect for game days, parties, or even a fun weeknight treat. Trust me, once you try these, you’ll want to make a double batch.

These potato bombs are fun to make and even more fun to eat. They’re portable, handheld, and full of bold, satisfying flavors. The combination of crispy coating and creamy filling is a total crowd-pleaser, and the spicy chorizo adds just the right amount of kick to keep everyone coming back for more.

Recipe Origin:
Inspired by loaded potato appetizers and street food snacks, these bombs combine classic comfort flavors with a little Tex-Mex flair. Stuffed potatoes are a universal favorite, but adding chorizo and queso takes them to the next level.

Kitchen Tools You’ll Need:

• Medium saucepan or pot for boiling potatoes
• Mixing bowls
• Fork or potato masher
• Knife and cutting board
• Baking sheet
• Parchment paper or lightly greased baking sheet
• Fork or tongs

Why You’ll Love Chorizo Queso Potato Bombs
This recipe isn’t just about the filling; it’s about the experience of biting into something warm, cheesy, and full of flavor.

Versatile: Perfect as a snack, appetizer, or side dish. Great for parties, game day, or a cozy night in.

Budget-Friendly: Uses simple ingredients that are easy to find and inexpensive.

Quick and Easy: The steps are straightforward, and you can prep in advance.

Customizable: Swap chorizo for another sausage or add extra spices, jalapeños, or different cheeses to suit your taste.

Crowd-Pleasing: Crispy, cheesy, and slightly spicy, these bombs are loved by both kids and adults.

Chef’s Pro Tips for Perfect Results:

• Choose medium-sized potatoes that are similar in size for even cooking.
• Mash the potatoes thoroughly to create a smooth, pliable base.
• Chill the potato mixture slightly before forming bombs to make handling easier.
• Don’t overfill to avoid leaks during baking.
• Brush or lightly spray with oil to ensure a golden, crispy crust.

Ingredients in Chorizo Queso Potato Bombs
Here’s what makes these little bombs irresistible:

Potatoes: Boiled and mashed to form the base. They provide a soft, creamy structure that holds the filling.

Kosher Salt: Enhances the natural flavor of the potatoes and seasoning for the filling.

Cooked Ground Chorizo: Adds smoky, spicy, and savory flavor that pairs perfectly with creamy cheese.

Queso Dip: Creamy and cheesy, it binds the filling and adds indulgence.

Monterey Jack Cheese: Melts beautifully inside, creating that gooey, irresistible texture.

Eggs: Help bind the potato mixture and coating, ensuring the bombs hold their shape.

Plain Breadcrumbs: Create the crispy exterior for that perfect crunch.

Oil: Lightly coats the bombs to promote even browning and crispiness.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Prepare the Potatoes:
Boil the potatoes in salted water until tender. Drain and mash until smooth. Season with kosher salt to taste.

Prepare the Filling:
Cook the chorizo in a skillet until fully browned. Combine with prepared queso dip and shredded Monterey Jack cheese. Set aside to cool slightly.

Form the Potato Bombs:
Take a portion of mashed potatoes and flatten into a disk in your hand. Place a spoonful of the chorizo and cheese mixture in the center. Fold the potato around the filling and shape into a ball, sealing the filling inside.

Coat the Potato Bombs:
Beat the eggs in a bowl. Dip each potato bomb into the eggs, then roll in plain breadcrumbs until fully coated.

Bake to Perfection:
Place potato bombs on a lightly greased or parchment-lined baking sheet. Lightly brush or spray with oil. Bake at 400°F for 20–25 minutes, or until golden brown and crispy.

Serve and Enjoy:
Allow to cool for a few minutes, then serve warm. They’re perfect on their own or with extra queso, sour cream, or salsa for dipping.

Nutrition Facts
Servings: 4
Calories per serving: Approx. 350
Preparation Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

How to Serve Chorizo Queso Potato Bombs
These potato bombs are versatile and pair well with:

Dipping Sauces: Queso, sour cream, salsa, or guacamole.
Side Salad: A fresh green salad balances the richness.
Mexican-Inspired Sides: Pair with Mexican rice or beans for a complete meal.
Party Platter: Serve with other finger foods for a game-day spread.
Kid-Friendly: Perfect for lunchboxes or after-school snacks.

Make-Ahead and Storage Tips

• Prepare the potato mixture and filling ahead of time. Assemble just before baking.
• Store uncooked bombs in the fridge for up to 24 hours, covered.
• Bake straight from the fridge, adding a few extra minutes if needed.
• Leftovers can be stored in the fridge for 2–3 days; reheat in the oven for best texture.

Variations to Try:

• Spicy Kick: Add diced jalapeños or hot sauce to the filling.
• Different Cheeses: Try cheddar, pepper jack, or a blend for extra flavor.
• Herbs: Add fresh cilantro, chives, or parsley to the potato mixture.
• Bacon: Include cooked, crumbled bacon in the filling for a smoky twist.
• Air-Fried Version: Cook in an air fryer for a lighter, crispier option.

Additional Tips

• Chill the filling slightly to make handling easier.
• Use a small cookie scoop for uniform potato bombs.
• Brush lightly with oil instead of egg wash for a golden, crispy crust.
• Avoid overfilling to prevent leaks during baking.
• Serve immediately for the best texture and flavor.

FAQ Section
Q1: Can I use sweet potatoes?
A1: Yes, sweet potatoes work well and add natural sweetness to balance the chorizo.

Q2: Can I make them ahead and freeze?
A2: Yes, assemble uncooked potato bombs and freeze on a baking sheet. Transfer to a freezer bag, then bake directly from frozen, adding extra time.

Q3: Can I bake instead of fry?
A3: This recipe is baked, giving a golden, crispy exterior without deep frying.

Q4: Can I use other sausages?
A4: Yes, spicy Italian sausage or breakfast sausage can be substituted.

Q5: How do I keep them from falling apart?
A5: Make sure the potatoes are mashed smooth and the filling isn’t too runny.

Q6: Can I add vegetables?
A6: Yes, diced peppers or onions can be mixed into the filling.

Q7: How do I make them extra crispy?
A7: Lightly brush with oil and bake on a wire rack instead of directly on the pan.

Q8: Can I make smaller or larger bombs?
A8: Yes, adjust baking time accordingly for uniform cooking.

Q9: Can I omit the eggs?
A9: Eggs help bind the coating, but you can try a milk or yogurt wash instead, though crispiness may be slightly reduced.

Q10: What’s the best cheese to use?
A10: Monterey Jack is ideal for meltiness, but cheddar or pepper jack works well for flavor variations.

Conclusion
Chorizo Queso Potato Bombs are a fun, flavorful snack that combines creamy potatoes, spicy chorizo, and melty cheese in a crispy shell. Perfect for parties, game days, or a cozy night in, these bombs are easy to make, customizable, and endlessly satisfying. Once you bite into one, you’ll understand why they’re an instant favorite.

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